Quick and Easy Italian Turkey Soup

January 2, 2015

Quick and easy Italian turkey soup is a heartwarming meal that comes together any night of the week.  This soup requires less than 10 ingredients, most of which are probably already in your pantry.  Instead of using a fattier pork sausage, this soup is on the lighter side by substituting with hot Italian turkey sausage.  Serve this hearty dish with a crisp green salad and a garlic roll.  

Italian Turkey Soup


1 tablespoon olive oil
1 yellow onion, peeled and chopped
2 garlic cloves, finely minced
1 (4.5 oz.) link hot turkey Italian sausage 2 cups water
2 cups water
1 (16 oz.) package small pasta (like Ditalini)
1 (14 oz.) can fat-free, less-sodium beef broth
1 (14 1/2-oz.) can Italian-style stewed tomatoes, undrained and chopped 
1 (15 oz.) can white kidney beans, drained and rinsed (cannelini beans will also work)
1/4 cup heavy cream
1/2 cup (2 oz.) grated fresh Parmesan cheese
kosher salt and freshly ground black pepper to taste


Step 1: Heat olive oil in a large Dutch oven over medium high heat.  Add the onion and cook for a 1 to 2 minutes.  Proceed to add the garlic and continue to cook until onion is translucent and fragrant, about 4 to 5 minutes, stirring occasionally.

Step 2: Meanwhile, remove casings from sausage.  Cook sausage until it is browned, stirring to crumble.

Step 3: Add 2 cups water, beef broth, tomatoes (with the juice) and the pasta to the pot.  Bring the mixture to a boil. Reduce heat, and simmer 5 to 7 minutes or until pasta is al dente.

Step 4: Mix in the beans and cook for another minute.  Remove from heat and stir in the cream.

Step 5: Ladle soup into bowls; sprinkle each serving evenly with cheese.

*Note: This soup can be made ahead and frozen for up to a month.  If you choose to do this, cook the pasta when you are ready to serve so that it does not absorb all the broth.       


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